I did a clean-out-the-fridge-and-pantry salad that I was very happy with: Cherry tomatoes; small roasted fingerling potatoes; blanched, sliced carrots; the last of my basil (shredded); and quartered hard-boiled eggs. I used canned pickled beets to make the dressing.

Pickled Beet Dressing

1/4 cup red wine vinegar

1 cup (jarred) pickled beets, drained and chopped

1 tablespoon Dijon mustard

1 tablespoon honey

1 small shallot

3 tablespoons water

1 cup olive oil

Salt and black pepper

Put the vinegar, beets, mustard, honey, shallots and water in a food processor or electric blender and puree until smooth. With the motor running, gradually add the oil until emulsified. Season with salt and pepper.